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Iceberg Wedge Salad With Bacon Blue Cheese Dressing
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- #43249
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
LETTUCE
1 head iceberg lettuce, cut in quarters
4 green onions, thin sliced
stuffed green olives
BACON BLUE CHEESE DRESSING
1 cup mayonnaise
4 ounces crumbled blue cheese
3 tablespoons milk
2 tablespoons lemon juice
1 tablespoon finely chopped onion
1/4 cup real bacon bits
2 teaspoons sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon salt
directions
For Salad: Place a quarter of lettuce head on salad plates sprinkle with green onions and top with dressing. Garnish with stuffed olives
For Dressing: Mix all ingredients. Cover and chill for at least one hour.
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nutrition data
560 calories, 57 grams fat, 10 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 29, 2017
I've always enjoyed a wedge salad more than a tossed salad. You cut the bite portions to your liking. No more floppy, dressing coated torn leaves that don't make it completely into your mouth and require an instant napkin mop-up of your chin. Plus, keep the lettuce and other ingredients well chilled and it's a very refreshing dish to eat. I even chilled the plates ahead of time, like my favorite restaurant does. I grilled chicken breasts and served those alongside in chunks to make this a full dinner salad. Great!
February 14, 2012
Brent (my non-cooking husband) actually made this recipe for me on Valentine's Day. The blue cheese salad dressing was delicious! He changed out the green olives for ripe black olives (his favorite) but otherwise stuck to the recipe. It was a hit!